Baking not going as planned? Here are six ways to salvage your creations and turn it all around. Remember, if it tastes good, it doesn’t really matter how you got there! Submit your own “oops” for That’s SO Jenn’s recipe contest and enter to win a Tatutina hand painted silver oven recipe box to organize your future kitchen creations!

1. Problem: The center of your pie isn’t solidified.

Solution: Pour the entire pie into an airtight container (yes, crust, filling and topping.) Freeze for a few hours and scoop into martini glasses for an elegant frozen concoction. Lemon meringue sorbet, anyone?

2. Problem: Uneven layers are peaking through the sides of your cake.

Solution: Cover with additional frosting and using the palm of your hand, push a coating of crushed nuts, sprinkles, chocolate shavings or coconut around the cake for an embellished look that covers the imperfections.

That’s SO Jenn’s Bonus Tip: Use what you have on hand. A crushed candy bar makes for a delicious covering!

3. Problem: Cake sinks in or layers fall apart when transferred from the baking pan.

Solution: Cut the cake into cubes and add a portion to the bottom of a trifle glass. Cover with a layer of pudding, mousse, pie filling or whipped cream and continue to alternate with hot fudge or chocolate ganache (optional), fresh berries and more cake until you reach the top. Cover the final layer of cake with whipped cream and top with mixed berries and a sprig of mint.

That’s SO Jenn’s Bonus Tip: If you don’t have time to make fresh whipped cream, keep a container of whipped topping in your freezer or stack your pantry with boxed mixes of instant pudding and mousse.

4. Problem: Brownies stick to the pan.

Solution: 1. Scrape up the tops of the brownies and using your hands, mold them to fill individual ramekins or small serving dishes, and dust with cocoa powder. Serve with spoons and tell your guests it’s a personal molten cake. 2. Place brownie pieces on the bottom of a dessert dish and slather with scoops of ice cream, whipped cream and caramel sauce for a decadent brownie sundae. If it’s covered in ice cream, nobody cares what it used to look like.

That’s SO Jenn’s Bonus Tip: If brownies are at room temperature, warm them in the microwave to make them softer for scooping. (Who doesn’t love a warm brownie anyway?)

5. Problem: Your torte is full of cracks.

Solution: When all else fails and you have little time to spare, cover it with powdered sugar! A hefty sifting on top, and it’s your little secret.

That’s SO Jenn’s Bonus Tip: If you don’t have a sifter, use a colander to distribute your powdered sugar or cocoa powder!

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Did you know the classic chocolate chip cookie was created by accident? When baker Ruth Wakefield attempted to turn her recipe for butter drop cookies into chocolate cookies, the pieces of chocolate never melted fully, leaving us with one of the most recognizable and delicious treats enjoyed today.

Now it’s your turn! Have you had a divine discovery when a certain snack fell into the deep fryer or skip a step while following a recipe and create a masterful cuisine? I want to know how your happy accident worked out for you! Tell That’s SO Jenn how you’ve salvaged a meal in the kitchen and turned an “oops” into a “wow” for a chance to win!

Two winners will receive a hand painted silver oven recipe box from Tatutina and free shipping (Continental US) on your next order at tatutina.com. The two winning recipes will be featured on thatssojenn.com, posted on That’s SO Jenn LLC’s Facebook page and mentioned on Twitter. All submissions will be eligible to be posted as a guest recipe on thatssojenn.com.

Ready to enter? Only 3 simple steps and you’re on your way!

1. Send your cooking or baking “oops” recipes to That’s SO Jenn using the form below.